From: riburr@shentel.net   
      
   ram wrote:   
      
   >   
   > Although a lot of the local guides don't mention A. subrufescens, I   
   > found it mentioned in Smiths How to know the gilled mushrooms..  There   
   > is no mention whatsoever of any yellow staining.  He does say that   
   > there is a odour of almonds although it is weak and hardly   
   > distinctive.  He also mentions that this species was cultivated around   
   > the turn of the century!  Hope this helps..as with the Agaricus, as   
   > long as you can stomach it...so much the better...   
   >   
   > i still haveN't found any Agaricus yet this year.   
   >   
      
   Apparently there is great variability in the strength of the aroma.  I'm   
   lucky the ones in my backyard are so rich in aroma and taste.  I *must*   
   try cultivating them, if they ever make a reappearance.   
      
   I'm finding *nothing* now.  It's bone dry.  All the usual spots are   
   barren.  Been picking some flavorful blackberries, though.  : )   
      
      
      
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   Oh---it's time to do 'em right   
      
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    * Origin: you cannot sedate... all the things you hate (1:229/2)